That is totally up to you to decide, although I do make suggestions in the recipes. The only other things to consider is that if the extraction rate of your flour will change, you might want to adjust the water slightly. So wholegrain flour might need a little bit more water. I hydrate wholegrain at about 115g of water to 100g of flour.
The other consideration is the liveliness of your flour, so rye will ferment much faster than say a standard strong white bread flour. This can be used to your advantage, say if you wanted to bake a day loaf you could get up early and make your leaven about four hours before with a rye flour and warm water.
